How to Make Butternut Squash “Rice” Risotto

Last week, I posted a video on how to make the Inspiralized rice itself.

Today, I’m sharing with you my favorite way to make the rice for dinner: as a parmesan risotto! However, if you’re Paleo, vegan or simply dairy-free, you can still make this as a risotto, just skip the last step of adding the cheese. It’s still incredibly delicious, nutritious and filling.

What goes best with this risotto? Everything! My favorite? I love eating the risotto with a baked or pan-seared fish. Oh, and a glass of wine, of course.

To warn you, I’m terribly awkward when introducing my recipe – I’m going to have to work on that a bit.

Comments

I’ve done this before and love it! I try to avoid dairy products when possible, so instead of the parmesan cheese I’ll add nutritional yeast to keep that “cheesy” flavor. It’s a great vegan substitute for a lot of recipes that call for cheese!

Ali, love the video, but my thought is that I’m surprised you skipped over showing the squash being spiralized. After all, your blog exists because of your spiralizer. You should showcase it every opportunity you can.